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Flavorful Smoked Brisket Recipe with Bold Coffee Dry Rub Made Easy

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A smoky, tender smoked brisket enhanced with a bold coffee dry rub that delivers a unique, complex flavor. Perfect for gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 5–6 pounds whole packer brisket, well-trimmed but leaving some fat for moisture
  • 2 tablespoons finely ground coffee (medium roast)
  • 2 tablespoons smoked paprika
  • 1 tablespoon packed dark brown sugar
  • 2 tablespoons kosher salt (Diamond Crystal preferred)
  • 1 tablespoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil

Instructions

  1. Trim the brisket by removing any silver skin and excess fat, leaving about 1/4 inch of fat cap to keep the meat moist during smoking.
  2. In a mixing bowl, combine coffee grounds, smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Mix thoroughly to make the dry rub.
  3. Rub olive oil all over the brisket, then generously coat with the coffee dry rub. Press it in well so it sticks but don’t clump it up. Let the brisket rest at room temperature for 30 minutes to absorb flavors.
  4. Preheat your smoker to 225°F using hardwood like oak or hickory. Place a water pan inside to maintain moisture.
  5. Place the brisket fat side up on the smoker grate. Smoke low and slow for about 6-8 hours, maintaining 225°F. Avoid opening the smoker frequently.
  6. Once the internal temperature hits about 160°F and the bark looks dry, tightly wrap the brisket in butcher paper or aluminum foil to push through the stall and keep it juicy.
  7. Continue cooking until the internal temperature reaches 203°F. Use a meat thermometer to test for tenderness; the probe should slide in like softened butter.
  8. Remove the brisket from the smoker and let it rest, wrapped, for at least 1 hour to allow juices to redistribute.
  9. Slice against the grain into 1/4-inch thick pieces. Serve with your favorite BBQ sauce or enjoy as-is.

Notes

Keep a spray bottle of apple juice or water handy to spritz the brisket every hour during smoking to keep the bark moist and flavorful. Patience is key; avoid rushing the cook time. Resting the meat after cooking is essential for juicy results. If no smoker is available, oven roast at 275°F wrapped in foil for 6-7 hours, finishing under the broiler for crust.

Nutrition

Keywords: smoked brisket, coffee dry rub, BBQ, smoked meat, brisket recipe, coffee rub, smoked brisket recipe, backyard smoker, low and slow cooking

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